Teriyaki Chicken
sandravalvassori.com
A simple Teriyaki Chicken recipe that is easy to make and hits all the right notes of sweet and salty. Quicker and healthier than ordering take-out, it pairs perfectly with fluffy rice and a green vegetable to make a fabulous weeknight meal the whole family will love!
Servings: 4
Ingredients
For The Teriyaki Sauce
- 1/3 cup tamari (or use low-sodium soy sauce or coconut aminos)
- 2 Tablespoons coconut sugar (or brown sugar)
- 1 1/2 Tablespoons honey
- 1 Tablespoon toasted sesame oil (un-toasted is fine)
- 2 Tablespoons mirin (see notes)
- 1 (1-inch) piece ginger, grated or minced
- 2 garlic cloves, minced
- 1/2 cup water
- 2 teaspoons cornstarch
For The Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1 Tablespoon avocado oil or olive oil
Optional For Garnish
- 1 teaspoon sesame seeds
- sliced green onions
Optional For Serving
- cooked white rice
- 3 cups steamed broccoli florets
Instructions
- Start by making the sauce: In a glass measuring jar, or medium sized bowl, whisk together soy sauce, sugar, honey, sesame oil, mirin (or substitute), ginger, garlic water and cornstarch. Set aside.
- In a large skillet, heat the oil over medium-high heat. Once oil is shimmering, add the chicken and cook, stirring occasionally, until golden brown and almost cooked through, about 5 to 7 minutes. (Cooking time will be a little longer if using chicken thighs.)
- Lower heat to medium low, wait a minute or so, then pour the sauce over the chicken. Continue cooking, stirring often, for about 3 to 4 minutes, or until the sauce has thickened and the chicken pieces look glossy and cooked through.
- Garnish with diced green onions and sesame seeds, if using. Serve over fluffy rice and steamed broccoli, if desired.
Notes
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- Mirin: Mirin is a subtly sweet Japanese rice wine similar to sake but a little sweeter and contains less alcohol. It is a key ingredient in a traditional teriyaki sauce and you can find it at any Asian store or most well-stocked grocery stores. If you can't find it, or prefer not to use it, you can use Sherry (not vinegar) with an additional 1 teaspoon of honey. Or, use 2 tablespoons of rice wine vinegar and 1 more teaspoon honey.
- Storage: Store leftovers in an airtight container and refrigerate for up to 4 days.
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- To reheat: For best relates, heat a few tablespoons of water with a drizzle of oil in a saucepan over medium heat. Add the chicken and cook until warmed through, 2 to 3 minutes.
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- To freeze: Cool leftovers completely then transfer to a freezer-safe container for up to 2 months. When ready to use, thaw overnight in the fridge, then follow reheating instructions.